Ingredients
Cake:
- 4 large eggs
- 2 cups of sugar (reduce to 1 cup)
- 1.5 cups of oil
- 1 tsp vanilla
- 1 cup flour
- 1 cup wholemeal flour
- 2 tsp baking soda
- 2 tsp baking powder
- 3 tsp cinnamon
- 1 tsp salt
- 3 cups grated carrot
- 1 cup chopped toasted walnuts/pecans
Icing:
- 200g cream cheese
- 120g butter
- 1 tsp vanilla
- 2 cups icing sugar
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1/4 tsp salt, to taste
Directions
Beat together eggs, sugar, oil and vanilla until well blended.
Mix together dry ingredients (sift if possible) and add to wet mixture.
Add carrots and nuts, then pour mixture into a greased, well-floured (or lined) baking tin and bake at 180°C for 50 minutes or until a skewer comes out clean. Allow to cool in pan.
Cream the ingredients for the icing thoroughly. Ice the cake once it is completely cooled.